Save A vibrant, flavor-packed bowl featuring crispy salmon, fluffy rice, spicy mayo, tangy kimchi, and savory garlic for a perfect balance of textures and tastes.
I made this salmon rice bowl after a long day when I wanted something healthy but bold. The crispy rice and spicy mayo combo won everyone over instantly.
Ingredients
- Salmon: 2 salmon fillets (about 150 g each), skin-on; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp vegetable oil
- Rice: 2 cups cooked short-grain white rice (leftover/cold preferred)
- Spicy Mayo: 3 tbsp mayonnaise; 1 tbsp Sriracha or other hot sauce; 1 tsp lime juice; 1/2 tsp toasted sesame oil
- Toppings & Additions: 1/2 cup kimchi, roughly chopped; 2 cloves garlic, thinly sliced; 1 small cucumber, thinly sliced; 1 avocado, sliced; 2 tbsp scallions, finely chopped; 1 tbsp toasted sesame seeds; 1 sheet nori, cut into strips (optional)
Instructions
- Prepare salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- Crisp salmon:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until skin is crispy. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate and let rest.
- Crisp garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Make crispy rice:
- Wipe skillet clean, add a touch more oil if needed. Add cold rice, press down to form an even layer. Cook undisturbed over medium-high heat for 5–7 minutes until bottom is golden and crispy.
- Mix spicy mayo:
- While rice crisps, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble bowls:
- Divide crispy rice between two bowls. Top with salmon (break into large chunks), kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, sesame seeds, and nori strips if using.
- Serve:
- Serve immediately.
Save This salmon rice bowl rapidly became a Sunday family favorite, especially when we add extra toppings for everyone to customize their own.
Required Tools
Non-stick skillet, spatula, small mixing bowl, and knife with cutting board are all you'll need to prepare this bowl with ease.
Allergen Information
Contains fish, egg, sesame, and soy. If you're sensitive to gluten, check labels for your kimchi and sauces before using.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g.
Save Try pairing this bowl with a sparkling water with lime for an extra fresh touch. Enjoy every bite while the rice stays crispy.
Kitchen Guide
- → How do I get the salmon skin extra crispy?
Pat salmon dry, season, and cook skin-side down in hot oil without moving until deeply golden and crisp.
- → Can I use leftover rice?
Yes, cold leftover rice crisps beautifully in the skillet, forming the perfect crunchy base for your bowl.
- → What can I substitute for salmon?
Crispy tofu or grilled shrimp work well for a vegetarian or alternative protein option in this bowl.
- → Is this bowl gluten-free?
Check ingredients like kimchi or sauces for hidden gluten, or opt for certified gluten-free versions when needed.
- → Can I meal prep this bowl ahead?
Cook components separately and assemble just before eating for the freshest texture and flavors.
- → Which garnishes enhance this dish?
Toasted sesame seeds, nori strips, crispy garlic, scallions, and fresh avocado add flavor and visual appeal.